Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft and cake-like, filled with warm fall spices and plenty of chocolate chips. Enjoy one while it's still warm from the oven, when the chocolate is a little melty and every bite tastes like fall. Inspired by a Farmers Market Cookie The inspiration for this recipe came from a...
These pumpkin chocolate chip cookies are soft and cake-like, filled with warm fall spices and plenty of chocolate chips. Enjoy one while it's still warm from the oven, when the chocolate is a little melty and every bite tastes like fall.
Inspired by a Farmers Market Cookie
The inspiration for this recipe came from a pumpkin chocolate chip cookie I tried at the Proctor Farmers Market. The pumpkin, spices, and chocolate were so good together that I wanted to bring that combination into my own kitchen.
That's what I love about these cookies. The warm spices and rich chocolate complement each other without losing that pumpkin flavor. Fresh from the oven, they're little bites of spice-filled heaven!
Soft, Cake-Like Pumpkin Cookies
These aren't your traditional chewy chocolate chip cookies. They're thick and tender, with a soft, cake-like center. Think little bites of pumpkin cake that you can pick up with your fingers.
If soft cookies are your favorite, this is the batch to bake. Mini chocolate chips add little pockets of chocolate throughout the tender pumpkin center.
Ingredient Notes
This recipe uses a full can of pumpkin and a combination of warm spices. Here are a few details to check before you start:
- Pumpkin puree: You'll need one 15-ounce can of plain pumpkin puree, not pumpkin pie filling.
- Butter and eggs: Bring both to room temperature before mixing. The butter should be softened, not melted.
- Granulated and brown sugar: This recipe uses both, so have each ready before you begin.
- Spices: Cinnamon, ginger, cloves, pumpkin pie spice, and allspice give these cookies their warm fall flavor.
- Chocolate chips: Mini semisweet chocolate chips add little bites of chocolate throughout the cookies.
The complete ingredient list and measurements are in the recipe card below.
Tips for Baking Pumpkin Chocolate Chip Cookies
Cream the butter and sugars until fluffy
Start by beating the butter until smooth, then add both sugars. Beat for about 3 minutes, until the mixture is light and fluffy, before continuing with the eggs.
Mix gently after adding the flour
Add the dry ingredients in thirds with the mixer on low speed. Scrape down the bowl between additions and mix just until incorporated. Fold in the chocolate chips by hand.
Use evenly sized scoops
Scoop a heaping tablespoon of dough for each cookie onto your prepared baking sheets. Keeping the portions similar helps the cookies bake evenly.
Look for a soft, spongy top
Bake at 350°F for 10-13 minutes, checking at the earlier end of that range. The cookies should be golden brown and spongy to the touch. Remember, this recipe makes soft cookies, so you aren't looking for a crisp center.
Give them a moment before moving them
Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack. Then enjoy one while it's still warm!
More Pumpkin Recipes to Try
Serve these cookies with a cup of coffee, share a plate, or save a few for an afternoon treat. That soft pumpkin-and-chocolate combination is just as welcome on a quiet afternoon as it is on a fall dessert table.
If you're planning your next pumpkin bake, try one of these recipes:
- Gluten-Free Pumpkin Cookies - a separate pumpkin cookie recipe for your gluten-free baking days.
- Pumpkin Chocolate Chip Waffles - bring pumpkin and chocolate to the breakfast table.
If you make these pumpkin chocolate chip cookies, leave a comment below and tell me how they turned out. I'd love to hear!
Pumpkin Chocolate Chip Cookie Recipe
Ready to bake? Gather your ingredients and follow the full recipe below.
Pumpkin Chocolate Chip Cookies
Soft, cake-like pumpkin chocolate chip cookies made with pumpkin puree, warm fall spices, and mini semisweet chocolate chips. These tender cookies are especially delicious still warm from the oven.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 15oz can pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon - heaping
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon pumpkin pie spice
- ½ teaspoon allspice
- 1 12 oz bag mini semi-sweet chocolate morsels
- Nonstick spray or parchment paper
Instructions
- Preheat oven to 350 degrees F. Spray cookie sheets with nonstick spray OR line with parchment paper.
- Using an electric mixer with the paddle attachment, cream the butter until smooth.
- Add the sugars and beat until light and fluffy; about 3 minutes.
- While the butter/sugar is beating, in a large bowl, whisk together the flour, spices, baking soda and salt. Set aside.
- Add the eggs one at a time to the butter/sugar and mix until light and fluffy again.
- Mix in the vanilla and pumpkin until just incorporated.
- In thirds with the mixer on low speed, add the flour mixture. Scrape down the sides of the bowl between each addition. Mix until just incorporated.
- Fold in by hand the chocolate chips.
- Using a small ice cream scoop (1 in), scoop the cookie dough (a heaping tablespoon) onto prepared sheets.
- Bake 10-13 minutes or until the cookies are spongy to the touch and are a golden brown.
- When removing from the oven, let the cookies stand on the sheet for 2 minutes before removing them to a wire rack to cool completely.
- Eat them warm!
I just made these yesterday and they've been a huge hit! I gave some to a friend, some to the guys in the garage where I park, some to my parents, and brought a lot into work - everyone raved about them. Thanks for the great recipe!
I'm so glad you loved them! They are one of my favorites!!
I am so excited that I found you! Your blog will be fun to read! We are getting stationed over seas in the next couple of years, so this gives me wonderful inspiration of what I can be doing!